Sunday, April 26, 2009

One dish we've been really enjoying lately is brodetto, a seafood stew native of Italy. The Italian version is called Brodetto di Pesce, but since we cannot use ingredients from the Adriatic Sea, we've enjoyed our own New England version. The broth is a delicious blend of tomatoes, onions, seafood broth, olive oil, balsamic vinegar, wine, garlic, saffron, parsley, and red pepper flakes. Throw in some little neck clams, fresh mussels, and a white fish (halibut is great), and serve with fresh bread, and you have an amazing dinner.

So, what wine do enjoy with this delicious dish? The authentic Italian version screams for a dry Verdicchio, which is produced in the Marches region of Italy, where Brodetto di Pesce is one of the most popular dishes. The French Marsanne is also another great pairing with brodetto. Marsanne is often blended with Viognier, which would also be an excellent choice to enjoy with the dish. You can't go wrong with a nice American Chardonnay, and we've even enjoyed a nice, floral Chilean Carmenere Blanc (Viña Tierra y Fuego).

The one wine we highly recommend is a Dry Riesling, particularly Chateau Ste Michelle's. They're a bit citrusy with a nice spice. We think you'll love it with brodetto, particularly if you're looking for something other than a Chardonnay.

Friday, April 03, 2009

Price:$9.99 @ Wine Gallery, BrooklineRecommended by:SaleswomanComments: This South African blend (60% Sauvignon Blanc and 40% Colombar) is a nice, basic wine. Floral aromas meet the nose. The taste is dominated by a strong, crisp lemon flavor. We don't like it as much as we do the New Zealand (Marlborough) Sauvignon Blancs we often drink, but it is enjoyable and went well with the sushi we had for dinner.Rating: 6.25/10